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Persimmon Bread - Flour Covered Apron

Persimmon Bread

This persimmon bread recipe calls for a simple, spiced quick bread with both persimmon puree and diced persimmons in the batter.

Course Breakfast, Snack
Cook Time 50 minutes
Servings 1 loaf


  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cup plain, nonfat Greek yogurt, room temperature
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 cup Fuyu persimmon puree*
  • 3/4 cup diced Fuyu persimmon
  • persimmon slices for topping, about 1/8 inch thick


  1. Preheat oven to 350 degrees and spray an 8.5 in x 4.5 in loaf pan with nonstick spray.**

  2. In a large bowl, whisk together both flours, baking powder, baking soda, salt, and spices. Set aside.

  3. In a medium bowl, whisk together the sugar, honey, yogurt, eggs, and butter. Add the persimmon puree and whisk to combine. Pour wet ingredients into the dry ingredients and stir to combine. Fold in the diced persimmon.

  4. Pour into a loaf pan and top with persimmon slices, if desired. Bake at 350 degrees for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs attached. Let cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

*peel persimmon, roughly chop, then puree in a food processor or blender until smooth (I used the single-size serving cup attachment on my blender, it was the perfect size)

** I also line the bottom and long sides of my loaf pan with a piece of parchment paper